Upma

Upma shown together with tomato curry

Ingredients:

Semolina/Sooji - 1/2 cup

Ginger - 1 tsp, juliennes

Groundnuts - 1 tbsp, halved

Chana Dal - 1 tsp

Mustard Seeds - 1/2 tsp

Whole Red Chilli - 2

Curry Leaves - 6-8

Cilanto/Dhaniya - 1/4 cup, chopped

Green Chillies - 4-5, slit into halves

Lemon juice - 1 tbsp

Salt - To taste

White Oil - 2 tbsp

Ghee - 2 tsp

Vegetables - 2 cups  total including all of the following:

a) Carrots - cut into juliennes

b) Cauliflower - cut into small florets

c) Potato - small cubes

d) Tomato - finely chopped

e) Onion - chopped

f) Peas

Serving Size: 2 persons

Cooking procedure:

1. Heat 2 tbsp oil + 1 tsp ghee in a kadhai. Add mustard seeds and dry red chilly. When the seeds splutter add the curry leaves, groundnuts, and chana dal. Stir for a minute.

2. Add ginger +  vegetables and fry on medium heat for 3-4 minutes.

3. Add 2 cups warm water, salt, and lemon juice. Bring to boil and simmer for 8-10 minutes or till vegetables are cooked.

4. Add sooji with constant stirring and simmer for 1-2 minutes.  Turn off heat when desired consistency is attained. Upma dries with time so keep it more moist than desired.

5. Add 1 tsp ghee, cilantro (dhaniya), and green chillies. Mix well and serve hot.

Serving: